How to Cook Dum Murgh Biryani

The word biryani is derived from a Persian word “birian “which means fried before cooking. It is one the most popular dishes which has acquired a niche for itself in South Asian cuisine.

The word “Dum“ is a technique of cooking biryani by sealing the pot. The biryani is cooked in its own steam on a low fire. This allows the flavors and aroma of biryani to remain inside without being lost, thus helping it to retain its infusing taste and originality.

There are plenty of different types of biryanis such Lucknowi Biryani, Mughlai Biryani, Kashmiri Biryani, Kerala Biryani and Hyderabadi biryani that can be prepared but today we will be looking at Dum Murgh Biryani.

This delicacy was prepared by Chef Anjani Nandan along with the Culinary Artsstudents of Inspiria Knowledge Campus prepared during their class.

Ingredients

Long Grain Rice 500gm

Chicken pieces 1kg

Curd 250gm

Onion slices 500gm

Tomato chopped 250 gm

Whole Garam masala 10 gm

Coriander Pwd 1 teaspoon

Red Chili pwd 2 teaspoon

Turmeric ½ teaspoon

Ghee 50gm

Oil to fry

Coriander leaves 1 bunch

Mint leaves 1 bunch

Ginger Garlic Paste 1 tablespoon

Green Chili 2-3 pcs

Nuts and raisins 25gm

Directions:

Marinate- Add salt, half tablespoon ginger garlic paste, slit green chili, 1 tablespoon red chili powder, half of crushed garam masala and 100 gm curd to the chicken in a bowl and keep aside for 1 hour.
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Rice- wash rice and soak for 20 minutes.
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Fry the nuts and raisins in oil to golden brown
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Fry the sliced onion in oil to golden brown color.
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Cook rice to half-done adding some whole garam masala, salt and oil to the water. Drain and keep aside.
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In kadhai, heat oil and ghee, add garam masala to crackle, then some sliced onion and cook till golden.
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Add ginger garlic paste, sauté then add chopped tomato and cook further for 2-3 minutes.
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Add the marinated chicken to the kadhai, then put red chili powder, coriander powder, turmeric and cook for 2-3 minutes.
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Now add half of fried onion and little curd and cook for 5 minutes more till the chicken are half cooked.
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Put a bowl of water.
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Check for salt.
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Add 1 teaspoon garam masala powder.
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Assemble- Take handi and heat it with a spoonful of ghee.
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Transfer the chicken to the handi and mix some chopped coriander and mint.
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Arrange half of rice over the chicken and spread fried onions, chopped coriander-mint and fried nuts.
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Spread the remaining rice over.
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Take a clean cloth and wet it.
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Then firmly place it over the rice.
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Cover with lid.
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Place the handi on fire for 2-3 minutes, then transfer it over a tawa on low heat.
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Put some heavy object or a big bowl of water on top to seal the steam inside.
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This process of cooking is known as DUM cooking.
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Cook it for 20-30 minutes.
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Serve with raita.

Learn more such exciting recipes by joining the Culinary Arts course at Inspiria Knowledge Campus